Currently browsing

2009, Page 3

melon-sorbet

Melon lemon-geranium sorbet

As you may have noticed, I’ve been making a lot of ice cream and chilled drinks lately, and not too much of what I’d call “real food.” That’s because the last thing I want to do right now is stand over a hot stove (or worse, turn on the oven). …

dulce-de-leche-liquor

Dulce de leche liquor

I first encountered dulce de leche liquor when I was around 20, on a trip to Buenos Aires. Always one to travel light, I went with only a small backpack, which made my mother all the more amused when I returned home, having managed to stuff five bottles of wine …

green-beans

Green beans with sherry and Romano

These green beans have no one dominant flavor. Rather, everything blends together — sherry, garlic, basil and Romano cheese. It simply tastes good. The beans have a special, wrinkly texture from being fried — not pan-fried, but really fried, in lots of oil. I was inspired by this recipe for …

eggplant-dish1

Simple eggplant tomato stew

This is somewhat of a classic dish in these parts, and super-simple: Fresh tomatoes meet an interestingly shaped baladi eggplant, and all of the above are in season right now. You’ll find a version of this eggplant salad just about everywhere here, sometimes served cold, sometimes spicy, and frequently made …

cherry-coconut-sorbet

Cherry coconut sorbet with amaretto

This recipe really gives it all away at once — cherry coconut sorbet with amaretto. That’s what’s in it: cherries, coconut and amaretto. Oh, and a bit of sugar. It’s really that simple. I’ve been eying the beautiful cherries at the market for the past several weeks now. They’re not …

lentils-and-sage

Sprouted lentils in olive oil and herbs

The combination of sprouted lentils and herb-infused oil produces a dish with a rich, nutty taste. I was inspired by a very similar dish we had at a brunch in Zichron Yaakov.

bean-dish

Restaurant: Brunch at Piccotto in Zichron Yaakov

We happened upon this restaurant while strolling through Zichron Yaakov, looking for a place to eat brunch. It turned out to be an excellent deal in a very pleasant setting — about a dozen mezes, alongside fresh-baked bread, coffee and an omelet/shakshuka of your choosing, for 56 shekels a person …

caprese

Cross-Mediterranean caprese with fried onions and sumac

This version of a caprese salad takes a trip around the Mediterranean: The classic Italian mozzarella and tomatoes, plus Middle Eastern seasonings — fried onions, sumac and cumin. I used cherry tomatoes (plum cherry tomatoes, to be precise), which tend to be sweeter than regular tomatoes, and thus work very …

cheese capers herbs

White cheese with capers and herbs

We are blessed by a wealth of fresh, young cheeses as well as healthy herbs, so I threw all of the above together, along with my home-pickled capers, to make a quick salad. I happen to have Thai basil and pineapple sage growing quite robustly on my patio. These herbs …

eggplant in pomegranate balsamic vinegar

Eggplant in balsamic vinegar and pomegranate syrup

This soft eggplant dish has a tangy taste from the pomegranate and balsamic vinegar, while red onions add a bit of jewel-like color. You could toss some pomegranate seeds on top as well when they're in season. On a slightly related note, look at this weird eggplant we saw at …